A rich, buttery pound cake infused with the sweet, nutty flavor of Amaretto liqueur. This moist and indulgent dessert has a tender crumb and a heavenly almond glaze that takes it over the top. Perfect for holidays, brunch, or just because!
For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk
½ cup Amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2–3 tablespoons Amaretto liqueur
½ teaspoon almond extract (optional)
Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly.
Cream the Butter and Sugar:
In a large bowl, beat the butter and shortening until light and fluffy. Gradually add in the sugar and continue beating for about 5 minutes until creamy.
Add Eggs and Flavorings:
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
Mix the Dry and Wet Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the butter mixture alternately with the milk and Amaretto, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Glaze:
Make the Glaze:
In a small bowl, whisk together powdered sugar, Amaretto, and almond extract (if using) until smooth. Drizzle over the cooled cake.
Serving Suggestions:
Serve slices with whipped cream or vanilla ice cream.
Garnish with slivered almonds or fresh berries for a fancy touch.
Enjoy with coffee, tea, or a splash of Amaretto on the side.
Pro Tips:
Use room temperature ingredients for a smoother batter.
For an extra moist cake, brush a bit of Amaretto on the cake while it’s still warm.
You can replace Amaretto with almond syrup if avoiding alcohol.
Common Mistakes to Avoid:
Overmixing the batter – this can make the cake dense.
Not greasing the pan properly – pound cakes can stick easily.
Overbaking – check doneness around 75 minutes to avoid a dry cake.
Storage Instructions:
Store covered at room temperature for up to 3 days.
Refrigerate for up to 7 days in an airtight container.
Freeze slices wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge.
Enjoy your Amaretto Pound Cake—it’s sweet, sophisticated, and totally irresistible!
Find it online: https://bakesbliss.com/amaretto-pound-cake/